DISH OF THE WEEK: Egg Rolls at OLMSTED

Every week, I document another dish that impressed and satiated me during my food adventures around New York City

Right along with a slice of pizza and a cream cheese schmeared bagel, one of the major staples of the New York City diet is the bacon, egg, and cheese sandwich. It’s so iconic that it would make a perfect subject for my next official best of search (which has been stuck on pickles for years – I know, don’t yell at me!!)

Brunch spots in Brooklyn have been re-interpreting the classic BEC (Bacon, Egg, and Cheese) since brunch started being a trend in the hippest borough. I can’t say for sure (yet) but Olmsted might have won the prize for most creative interpretation.

The classic bodega sandwich is usually served on a roll. So some might call it an egg roll. Of course, that also refers to a totally different dish that can be found in New York establishments. So Olmsted’s acclaimed Chef Greg Baxtrom combined the two ideas.

I’ve been to Olmsted for dinner and have been very impressed with the food. Brunch was introduced last year with much publicized crowds. A year later when dining by myself, I was able to find a comfortable seat outside in their backyard garden without a wait.

The egg rolls are about as playful as it gets. Four long rolls are served in a smartly branded take-out French fry container with some sauces served on the side. There was a housemade green ketchup and a bonus the waiter brought over which was similar to a sweet duck sauce. To be honest, I didn’t really find that either sauce elevated the rolls. But they were both interesting.

Just like an egg roll, each one was fried to a nice crunchy level but with just a hint of grease. Inside revealed steaming luxurious scrambled eggs, Vermont cheddar, and touches of smoky bacon. Even though I knew what was inside, it was still a nice delicious surprise.

These egg rolls check many of the trendy New York food boxes: visual, playful, inventive, and iconic to this city. Price: $15